Tabouli with Feta and Endive

• 1 cup Bulghur Wheat
• 2 whole Lemons, Zest And Juice
• 13 cups Extra Virgin Olive Oil
• 1/4 teaspoons Cayenne
• 1 clove Garlic, Minced
• 2- 1/2 teaspoons Salt
• 1- 1/2 cup Boiling Water
• 8 whole Small Head Endive
• 1 bunch Green Onions Tops And Bottoms, Sliced
• 1 bunch Flat-leaf Parsley, Chopped
• 1 bunch Mint, Chopped
• 1 whole English Cucumber, Chopped
• 2 pints Cherry Tomatoes, Quartered
• 1 cup Crumbled Feta

1. In a large bowl, add the bulghur wheat, lemon zest and juice, oil, cayenne, garlic and salt.
2. Pour the boiling water over the top.
3. Stir and allow it to sit for at least 1 hour.
4. Wash the endive and cut off the bottoms.
5. Carefully separate the leaves and set aside.
6. Chop all the herbs, cucumber and tomatoes.
7. Once the wheat has plumped up and absorbed the liquid, toss in the herbs, cumbers and tomatoes.
8. Then salt and pepper to taste.
9. You can eat the tabouli immediately, but the flavor does develop if you give it a little time to sit.
10. Scoop into endive leaves and sprinkle each with feta.
11. Only 20 minutes active time.

bulghur wheat, lemons, olive oil, cayenne, clove garlic, salt, boiling water, endive, green onions, parsley, cucumber, pints

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tabouli-with-feta-and-endive/ (may not work)